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Best Recipes, Desserts

Frangipane filling for pop tarts

Frangipane filling for pop tarts
Anne Cusack / Los Angeles Times

Almost half a century ago, in an epiphanic moment of marketing genius, Kellogg's is credited with inventing the Pop-Tart. Your very own individually wrapped piece of pie. In a toaster. Since that happy occasion, the Pop-Tart has become a part, ... Read more

Total time: 5 minutes | Makes about 1 cup, or enough for 8 pop tarts
  • 3/4 cup (about 7 ounces) almond paste (not marzipan)
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 egg
  • 2 tablespoons flour
  • 1/4 teaspoon salt

Step 1In the bowl of a food processor, pulse the almond paste until it is crumbly. Add the butter, sugar, vanilla and almond extracts, egg, flour and salt, and continue to pulse until the mixture is combined and smooth. Cover tightly and refrigerate until needed. The filling will keep for up to 1 week.


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